5 New Spots to Try in St. Louis: July 2019

Summer is off to a good start in St. Louis, with several long-awaited places opening their doors in the city. The Botanical Heights neighborhood welcomed two hot new spots on the same block: Indo, the first solo venture from James Beard Award semifinalist Nick Bognar, and AO&Co., a bodega-style market from acclaimed restaurateur Ben Poremba. Plus, BEAST Craft BBQ Co. made its way across the river, the family behind King & I opened a new concept and the much-delayed Up-Down Arcade Bar (finally!) opened in the Central West End.

AO&Co.

Ben Poremba, the mind behind Elaia, Olio, Nixta, The Benevolent King and La Pâtisserie Chouquette, has opened a new specialty market. Located in Botanical Heights directly across the street from sister concepts Elaia and Olio, AO&Co. (named for Poremba's children) offers artisan food products, beer, wine, cigars, gift items and fresh flowers. The market's prepared offerings draw from the greatest hits at Poremba's restaurants, including harissa from The Benevolent King, salsa from Nixta and the famous egg salad from Olio. If you want to stick around after shopping, there's a café for that, offering coffee and tea, plus pastries, including croissants and sticky buns from La Pâtisserie Chouquette. (Photo by Mabel Suen)

BEAST Butcher & Block

The acclaimed BEAST Craft BBQ Co. out of Belleville, Illinois, has officially opened its St. Louis outpost in The Grove. But although BEAST Butcher & Block offers some of the dishes that made the original location so popular (such as Duroc pork steak, Wagyu brisket and Texas pork belly), it's no carbon copy. In addition to the restaurant, the new location features two brand-new concepts: The Butchery and The Skullery. True to its name, the first is a full-service butcher shop offering grab-and-go goods, while the latter is a mash-up of a chef's table and R&D kitchen. While you can't go wrong with nearly anything on the menu, our money's on the Wagyu grilled cheese (pictured here with sauced snoot and the Triple Pig platter). (Photo by Mabel Suen)

Chao Baan

A long-standing St. Louis restaurant family is branching out with a new concept. The Prapaisilp family, who own South Grand mainstay King & I, as well as Global Foods Market, Oishi Sushi, Oishi Steakhouse and United Provisions, has opened Chao Baan in the new CHROMA development in The Grove. Chao Baan (which translates to "of the people") specializes in the rustic regional fare found in southern and northeastern Thailand, including comfort food-style dishes such as kanom jeen nam ya (vermicelli noodles served with a sweet and spicy gravy and greens), gaeng som (white fish simmered in a broth with turmeric) and som tum (papaya salad). (Photo by Mabel Suen)

Indo

Fresh off his James Beard Award nomination for Rising Star Chef of the Year, Nick Bognar has debuted his own restaurant in the Botanical Heights neighborhood. Bognar made a name for himself by transforming one of his family's restaurants, Nippon Tei in Ballwin, into arguably the city's best spot for sushi, and Indo follows that course. In addition to expertly prepared sashimi and nigiri, iNDO offers small and large plates with a range of Asian influences, including crab donabe rice, whole fried madai and sake sashimi (pictured here). The menu is full of heavy hitters, but don't miss Bognar's signature Issan hamachi with Thai kosho, coconut nam plam and candied garlic. (Photo by Mabel Suen)

Indo, 1641 Tower Grove Ave., Botanical Heights, St. Louis, Missouri

Up-Down Arcade Bar

Grab your quarters: After years of anticipation, the long-awaited Up-Down Arcade Bar has opened in the former home of Herbie's Vintage '72 in the Central West End. The concept spans two floors and features three bars, a food window and more than 60 vintage arcade games and pinball machines, as well as other games including Skee-Ball, a giant Connect Four yard game and Dance Dance Revolution. Food and drink options include nearly 100 beer taps (with craft cocktails on the way) and pizza by the slice in flavors such as mac 'n' cheese and Mona Lisa with spinach, green peppers and artichokes. (Photo by Mabel Suen)